I can't tell you what my blood pressure is as I can never remember those numbers but I can tell you that every time I go to the doctor and they take my BP they're all like "Wow! It's perfect."
Most of my salt intake comes in Tabasco sauce -- it goes on just about everything I eat. I consume an amazing amount of Tabasco. I could single handedly keep the company in business.
I still sometimes salt my Tabasco.
I guess I'm one of the lucky ones.
tycoon wrote:jespah wrote:
Excess salt is the enemy of weight loss/control -- even men can retain water if they ingest too much salt.
Let me ask a groundfloor question. Why would the retention of water be so bad, except for the obvious extra weight it means? Carrying extra fluid is quite different from carrying extra fat, no?
It's because of the weight. A pint = a pound. So it can be very discouraging, if you are trying very hard and it doesn't appear like you're losing.
As we speak, I am slow roasting a brined chicken.
I'm not a big salt person, but it does make a very tender boid.
On the salt thing, some are especially sensitive and some are slightly sensitive and some are not at all, at that point in time or maybe for future decades. Presently there is no test to nail that down.
I have hypertension, so far not acute, and my sodium is on testing at the low end of normal, or was that day. I still watch the salt, I don't need bp rising.
I think of salt as part of my old enthusiasm for salty-grease-followed-by-dessert. a kind of eating I've gotten away from. I now, after a bunch of years, find a lot of food way too surgary or way too salty.
I did cook shrimp over a bed of sea salt, one day about a year ago. Gaaaah, no.
It was salt with shrimp flavor.
